Featured Pinch Tips Video
- 3 c
- all-purpose flour
- 1/2 Tbsp
- 1 c
- lard or shortening
- 1/2 c
- cold water
- 1 1/2 lb
- boneless beef sirloin, cubed
- 2 medium
- onions, sliced
- 4 medium
- potatoes, peeled and thinly sliced
- 2 tsp
- dried parsley
- salt and ground black pepper to taste
- 1/2 c
- water, or as needed
FOR THE PASTRY
FOR THE FILLING
1For the Pastry:
In a medium bowl, stir together the flour and 1/2 teaspoon salt.
2Cut in butter with a fork or pastry blender until the mixture resembles bread crumbs.
3Stir in cold water with a fork until the mixture is able to come together in a ball.
4Knead a couple of times then divide pastry into 8 pieces refrigerate until firm. Pastry may be refrigerated for later use at this time.
5Preheat the oven to 400 degrees. Grease a baking sheet.
6On a lightly floured surface, roll out each half of the pastry into a 6-inch circle.
7Place some of the potato slices in a line down the center of each circle, leaving at least 1 inch at each end uncovered.
8Arrange onion slices over the potatoes, and season with salt, pepper and some of the dried parsley
9Place some of the beef cubes over each onion layer, then season again with salt, pepper and dried parsley.
10Fold the edges over the pastry over the filling, and tuck in the ends.
11Transfer the pastries to a greased baking sheet, and cut a few slits in the top of each one for ventilation.
12Bake for 20 minutes in the preheated oven.
13Remove from the oven, and reduce heat to 350 degrees.
14Spoon 1/4 teaspoon of water into each slit on the tops of the pasties. Return to the oven, and bake for an additional 10 minutes, or until golden brown. Serve.